Pamela Toman

Tag: greens

Cheesy Grits and Black Beans

Grits and beans, maybe with greens and fried eggs -- a base recipe that is in regular rotation.

Oat milk works just fine.

Ingredients Step
2 c. broth
2 c. milk		 Bring to a boil.
⅛ onion, ideally red onion
citrus or apple cider/sherry vinegar
salt		 Thinly slice onion, then let sit in acid with a bit of salt to make a quick pickle. (Alternatively, crack open a small can of pickled Mexican veg.)
1 c. grits or polenta Stream in to the 4 cups of boiling liquid while whisking. Cook over low, stirring frequently, until completely tender, likely 20-40 minutes. Don't rush this.
¾ c. broth
3 c. black beans (2 cans)
Mexican oregano
cumin
smoked paprika
sweet paprika
garlic powder
onion powder
chili powder		 Cook over low heat, stirring occasionally, until warm. Adjust seasonings until tasty.
garlic
butter
chopped greens (kale, collards)
salt
pepper		 Saute garlic in butter, then add greens, salt, and pepper. Stir over high until greens begin to wilt (1-2 minutes), then reduce heat to 3-5 minutes until tender and water has evaporated.
eggs Fry.
½ c. cheese (cheddar, parmesan, Manchego, nutritional yeast, etc.)
2 T. butter		 Vigorously stir into grits, until creamy and vaguely fluffy.
avocado
quick pickled onion
scallions
cilantro
salsa
hot sauce
lime		 Add atop bowls of grits, beans, and greens.

Source: Sarah Copeland (NYT)

Cheesy Grits and Black Beans was published on 27 April 2026.

Recipe uses: black-beans, stock, milk, greens, cheddar, lime

Kale Dal

We make this recipe regularly. It's one of our favorite uses for greens.

Toor dal are also known as pigeon peas.

Ingredients Step
Heat Instant Pot on saute until hot.
1 T. oil Add.
2 t. mustard seeds
2 t. cumin seeds		 Add. Cook until seeds start to sputter.
4 garlic cloves, chopped (1 t. powder)
1 onion, chopped (1 T. powder)
¾ t. salt
½ t. turmeric
1 c. toor dal
4 c. water
1 serrano, chopped (opt.)
½ t. cayenne (opt.)		 Add. Stir to combine, scraping the bottom.
6 c. kale, chopped Place on top.
Cook 10NR10 on high.
juice of 1 lemon Add. Stir well to make a smooth lentil mixture. Serve.

Source: Pavani Nandula's Vegetarian Indian Instant Pot Cookbook

Kale Dal was published on 2 October 2025.

Recipe uses: kale, toor-dal, pressure-cooker, greens

Blackeyed Peas and Collards

This is my one-and-only collards recipe. A great way to ring in the new year in Southern style, or to use up CSA collards. Pairs nicely with cornbread.

Ingredients Step
1 onion, diced
oil		 Saute in Instant Pot.
3 cloves garlic, minced Add garlic toward end of sauteeing.
1⅓ c. dry blackeyed peas (rinsed)
4 c. vegetable broth		 Stir in.
1½ t. sweet paprika
½ t. smoked paprika
½ t. black pepper
2 dried bay leaves (1 if fresh)
1 T. soy sauce
1 T. Worcestershire sauce
1 dash liquid smoke (3 is too many)
1 T. apple cider vinegar / red wine vinegar
2 T. tomato paste
1 T. brown sugar (optional)		 Incorporate some or all of these spices.
1-2 bunches collards, trimmed and chopped into bite-sized pieces Lay on top of beans-and-broth mixture (don't stir — we want the beans submerged and the collards on top).
  Pressure cook on high for 16 minutes, then natural release for 10 minutes. Remove bay leaves, stir, taste, and season with salt and other seasonings.

Draws on: Kristen Chidsey and Minimalist Baker

Blackeyed Peas and Collards was published on 27 May 2025.

Recipe uses: blackeyed-peas, collards, pressure-cooker, greens

Baked Risotto with Greens

An easy and delicious way to serve greens.

Violife parmesan is acceptable, but dairy parmesan is better. I often split the meal in half before the last "saucy" step to target both diets.

First enjoyed with Tom and Tobi.

Ingredients Step
Preheat oven to 375 degrees.
1 small onion, diced
olive oil		 In a cast iron skillet with a lid, saute onion until softened.
1 small garlic clove minced
1 heaping c. Arborio rice		 Add garlic and stir until fragrant (about 1 minute), then stir in rice. Season with salt and pepper, and fry rice until lightly toasted (about 2 minutes).
4 oz. kale leaves, as bite-sized pieces
salt and pepper		 Add. Stir until wilted.
quart of no-chicken broth Add broth. Bring to a boil over high heat.
Cover and bake until liquid is almost all absorbed and rice is tender, about 20 minutes.
4 oz. spinach (chopped)
1 c. frozen peas, thawed --or-- asparagus, sliced
1 T. lemon juice		 Stir in. (Don't add too much lemon -- we're not making lemon risotto!)
¾ c. parmesan
3 T. butter		 Add. Stir until well blended and saucy.

Source: Kay Chun (NYT Cooking)

Baked Risotto with Greens was published on 12 November 2024.

Recipe uses: arborio-rice, kale, stock, spinach, peas, parmesan, lemon, greens